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Red Meats, Poultry, and Seafood

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Stephanie Crump

on 18 March 2013

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Transcript of Red Meats, Poultry, and Seafood

Cooking with Protein Cooking Methods How to buy, store, and cook meats! Dry heat methods cook food without using liquid of any kind. The ultimate result should yield a brown crispy crust on the outside of food while the inside remains tender and moist. Dry Heat Methods... Red meats can be an excellent source of protein as well as certain B vitamins, iron, phosphorus, and zinc. Meat is the edible portion of muscle from certain animals. The more common forms of red meat come from cattle, sheep, and pigs. On average you should get 5 1/2 ounces of lean meat each day. Poultry is meat that comes from any type of bird. It is a good source of protein and has less fat than red meats. Because it is low in fat it is typically eaten by those who have heart disease or problems with high cholesterol along with low fat fish. Red Meats Poultry Moist heating methods use liquid, steam, or a combination of both to apply heat and cook various foods. This help to tenderize and build flavors within the dish.

Moist heating methods require a pan and can use a tight fitting lid to prevent lisuid evaporation. You may want liquid to evaporate if you are trying to intensify flavors or thicken a sauce Moist Heat Methods... Follow this quizlet link to test your knowledge of the different cooking methods.

http://quizlet.com/12220843/cooking-methods-flash-cards/ Quiz Yourself! How does food cook? Cooking food requires the transition of heat from one source (i.e. a fire, stove, or oven) to another (i.e. food). Heat can be transferred to food in one of three ways.

Conduction transfers heat by direct contact. This is usually when heat is passed through a pan of some sort directly to the food. Some examples of conduction would be searing meat in a skillet. The heat travels from the stove to the skillet and directly to the meat.

Convection is when heated air or liquid surrounds the food and is the vehicle for transferring heat to the food. An example would be boiling pasta. The heat source heats the pan, which heats and water. Then the heat is transferred to the pasta.

Radiation uses waves of energy to heat food items, similar to how the sun heat the earth. Roasting or broiling meat in an oven would be a good example of radiation. The coils in the oven radiated heat in every direction. The heated air molecule bounce around the oven and when they hit the food it transfers the heat to the food. Turning Muscle into Meat Ever wonder how animal muscle becomes meat?

What does it mean to denature protein?

Check out the accidental scientist here...

http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html When buying red meats there are are few things to consider. First lean meats will give you the most for your money because you aren't paying for fat the will have to be trimmed off later. Second remember that tender cuts are more expensive, so think about which cooking method you will be using and which cuts can be used with that method to avoid over paying.

All meats must be refrigerated! Meats should be placed in tightly sealed plastic bag to keep juices from dripping on other foods. Meats will last for 3-5 days in the refrigerator.

For long terms storage meat can be frozen. Use air tight containers or bags to avoid freezer burn. All food items should be thawed in one of the following ways to avoid bacterial growth.

1. In the refrigerator
2. In the microwave
3. Under cold running water Buying and Storing Red Meats Red meats are categorized based on the animal the meat comes from and the age of the animal when it is slaughtered. There are 6 main categories that are commonly consumed in the U.S.

Beef- cattle 1 year or older
Veal- cattle from 1-3 months old
Baby Beef- cattle from 6-12 months old
Lamb- sheep under 1 year old
Mutton- sheep over 2 or older
Pork- pigs less than 1 year old Types of Red Meats Red meats are cut into several different cuts or edible portions of meat. Wholesale cuts, or primal cuts, are sold to retail stores such as butcher shops and grocery stores. From there the retailer produces retail cuts. These are the smaller cuts that we buy in the grocery store

There are three grades of meat that can be sold.

Prime cuts- heavily marbled, tender, and very flavorful
Choice cuts- commonly sold in grocery stores, less marbling, tender, and flavorful
Select cuts- very little marbling, commonly packaged as store brand Cuts of Red Meats There has been a lot of debate about whether red meats are really a healthy part of your diet. With all the other protein sources and health issues, is it really worth eating red meats?

Listen to the following podcast and decide for yourself! Is Red Meat Healthy? By: Stephanie Crump Works Cited What exactly is connective tissue? Good question! Check out this Good Eats clip...(you will need to fast forward to 7:00) Check out some of these dry cooking methods When cooking poultry it is important to keep food safety in mind. Salmonella can be found in poultry and should be handled carefully. Never cross contaminate raw poultry with cooked or ready to eat foods. Poultry should always be fully cooked and never eaten underdone.

When cooking poultry always check the internal temperature with a meat thermometer. The internal temperature for poulry should be 165 degrees. Cooking Poultry There are several different types of poultry that are common in the United States, including chicken, turkey, duck, and goose.

Poultry can be found in several different sizes and ages. Depending on the age and size of the bird they are used for different purposes because of how tender the meat is. Younger birds tend to be more tender, while older birds are tougher and should be cooking with moist cooking methods. Types of Poultry Chicken can be bought in one of two ways, whole or parts. Buying chicken that has already been fabricated, or broken into parts, is more expensive but also more convenient. You can buy whole chickens, but will have to cut it into the different parts. Whole chickens cost less since you do more of the work.

Whole poultry should be trussed before roasting. Trussing is when the legs and wings are tied together to create a more uniform shape. This ensures that the bird will cook evenly and prevent certain parts from being overdone.

Check out this Good Eats video to see how to fabricate a whole chicken! (You will need to fast forward to 4:50) Fabricating and Trussing Poultry When buying poultry you should look for birds that a plump, meaty, and have smooth skin. All packages should be intact and have no damage or leaks or a bad odor.Poultry packages should have a sell by date. This is the date that the store must sell the poultry by. It will still be good for several days after that date. If you buy poultry that is close to the sell by date, use it within a few days.

All poultry should be refrigerated immediately. It should be place on the bottom shelf to avoid dripping juices on other foods. Frozen poultry should be kept in the freezer and only removed before cooking. Poultry should never be refrozen once it has been thawed. Buying and Storing Poultry Bacon image by jimandbon on Photobucket. (n.d.). Image hosting, free photo sharing & video sharing at Photobucket. Retrieved May 24, 2012, from http://media.photobucket.com/image/bacon/jimandbon/IMG_0859copy.jpg?o=7

Death By Bacon? Study Finds Eating Meat Is Risky : The Salt : NPR. (n.d.). NPR : National Public Radio : News & Analysis, World, US, Music & Arts : NPR. Retrieved May 24, 2012, from http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky

Good Eats S4E3P1: Fry Hard II - The Chicken - YouTube . (n.d.). YouTube - Broadcast Yourself. . Retrieved May 24, 2012, from

Good Eats Season 9 Ep15 (1/2) - YouTube . (n.d.). YouTube - Broadcast Yourself. . Retrieved May 24, 2012, from

Kowtaluk, H. (2006). Meat. Food for today (pp. 506-519). New York: Glencoe/McGraw-Hill.

Kowtaluk, H. (2006). Poultry. Food for today (pp. 520-531). New York: Glencoe/McGraw-Hill.

Science of Meat: What is Meat? | Exploratorium. (n.d.). Exploratorium. Retrieved May 24, 2012, from http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html How to choose the right cooking method! http://www.mybigcampus.com/blog/stephanie-crump-s-blog---652226/cooking-methods---172133
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